Herb Pesto

I've said before that even if you don't have a green thumb, growing herbs is easy and fun to do. A sunny kitchen windowsill is a great place to grow herbs if you don't have garden space. I like to grow basil and thyme in little terra cotta pots in my kitchen since I use these two herbs most and its convenient to have them near when I'm cooking. This year our garden has an abundance of herbs and since people always ask me how to preserve herbs I'll share some quick and easy ideas and recipes.

Making pesto is the perfect way to use up those herbs. I love any kind of pesto and having a variety of fresh herbs on hand lets me get creative. You're probably familiar with basil pesto but did you know that parsley, mint, oregano, cilantro, and oregano can be used to make pesto? Not crazy about pine nuts? Use almonds, walnuts or pecans instead. Here are a couple of simple recipes for adaptable pestos that can be used on grilled fish, chicken, roasted vegetables and steaks. I also like to flavor mashed potatoes and soups with pesto and I've been known to dip my french fries in basil pesto too.

Instructions

Process: Add everything to your processor and whirl it around until it has a thick paste-like consistency. I like mine on the chunky side but you may like it smoother. If it's too thick , add a bit of water.

Pesto can be frozen in ice cube trays and added to other recipes long after herb growing season is over. Just fill ice cube trays, freeze, then pop into a plastic baggy to store in the freezer.

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1 Comment

Are you offering any classes June 21-28th? Where are the classes located? Do you have to be present to win the jars? If not, how can I put my name in the drawing? Do you video the classes, so that someone, like in DE, could have people over and demonstrate along with your video? Just a thought! Do you still have your book?